Category: Long Island Duckling

Sam Sifton is the Food Editor at The New York Times. If you aren’t a subscriber, you’d be astonished at his weekly output. Sometimes it feels as if his emails come hourly. Daily he extolls the virtue of various recipes that have appeared in the […]

John Ash, Chef, Author and Teacher Let’s face it: You can only eat so much chicken, so many ways. Well how about Duck instead? Dark, rich, tender meat with a crackly, crisp skin, duck is often thought of as a restaurant item (think Peking […]